How to cook
Tenderize the cleaned chops with a wooden mallet, salt and sprinkle with a part of the ground black pepper. Brush them with a little oil and bake them on both sides on the stove or grill.
Sauté the onion in a little preheated oil and some water until golden and add the peeled and finely chopped tomatoes.
Near the end of sautéeing, add the chopped or halved chili peppers, chopped parsley and season it with salt and black pepper. Dip each baked steak in the sauce and cook for another 10-odd minutes in a strongly heated oven, enough to get a caramel tan.
Serve steaks in 4 plates with the remaining sauce.